Dal with Mutton(Dalcha)

Dal with Mutton

Dal with mutton known commonly as Dalcha is a famous north Indian and  Hyderabad Nawabi  Mughal dish. Dalcha is a side dish for Briyani. Dalcha is  served at Muslim  marriages along with Briyani and Ghee Rice.

INGREDIENTS for Mutton Dalcha:

  • Mutton (along with bones) -½ kg
  • Toor Dal(yellow lentil) -1/2 cup
  • Mixed dals (gram, masoor dal) – 1/2 cup
  • Turmeric powder -½ tsp
  • Potato -1
  • Brinjal – 1
  • Onions -1
  • Pumpkin -1 piece
  • Fenugreek leaves – 1 tbsp
  • Tomatoes – 2
  • Tamarind (size of a lime)
  • Ghee for frying
  • Salt to taste

FOR MASALA:

Any curry powder and ginger garlic paste you have or

  • Fenugreek seeds-1/4 tsp
  • Pepper corns – 1/4 tsp
  • Chilly powder – 1 tsp
  • Coriander powder -2 tsp
  • Cumin powder -1 tsp
  • A small piece of ginger
  • 4 pods garlic
  • Cinnamon – 2
  • Cloves-4
  • Cardomom-4
  • Bay leaf -1
  • Green chillies-2
  • Coriander leaves a few sprigs

PREPARATION for Mutton Dalcha :

  1. Clean mutton and cut into small pieces. Wash and cut the vegetables into pieces.
  2. Finely chop onions,coriander leaves, green chillies and fenugreek leaves.
  3. Wash and clean the dals and soak in water for ½ an hour.
  4. In a pressure cooker add the Dal and mutton pieces with 2 cups of water in it  and cook for 20 minutes or for 5-6 whistles.
  5. Make juice out of the soaked tamarind.
  6. Grind all the ingredients for masala to a smooth paste using tamarind water.Except cinnamon,cardamom,bay leaf, and cloves.
  7. Heat ghee in a hard bottomed vessel.Add the spices fry well. Now add the grinded masalas fry for few minutes .
  8. Add the vegetables,tomatoes ,stir fry along with the remaining tamarind water.
  9. Cook on medium flame until the veggies are half cooked. Now add the cooked mutton with Dal to the gravy.
  10. Add salt to taste, a little water and mix well. Let it simmer on a low fire until thick.
  11. Add 1/2 cup coconut milk and garnish the mutton Dal gravy (dalcha) with coriander leaves before serving.
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